Healthy RecipesProvided by

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Slice off the base of each pear so it will stand upright. Use an apple corer (or small spoon) to remove cores, if desired, working from the base up. Peel if desired, but leave the stems on. Place the pears on a baking sheet and brush with agave syrup. Roast until browned and tender, 30 to 45 minutes, depending on the size and ripeness of the pears.